Customer Service, Organization Skills, and Team Associates
Resume:
Kamal Guilbeaux
Elk Grove, CA *****
***********@*****.***
Chef/Head Chef/Consulting Chef 7 years experience
Line Cook 15 years experience
Fine Dining Server (8yrs experience)
Good Foundation of wine knowledge
Balanced knowledge of all proteins and food style preferences (vegetarian, vegan, and gulten-free)
Exceptional skills with plating, butchering meats, and fish
Skilled at maintaining information, confidential material, faxes, government documents, etc
Supportive team player and leader
Work productively with minimum supervision
Qualified to manage others and give good direction
Able to construct and implement positive work environment
Gifted at acquiring and maintaining knowledge rapidly
Skilled at providing good HACCP steps and procedures
Serve Safe Management Certified until 4/2022
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Work Experience
Culinary Services Director
Tenfold, A Senior Living Community - Elk Grove, CA
April 2021 to Present
Manage the culinary department BOH & FOH, follow all company & HACCP procedures, create and maintain high quality seasonal food menu & wine list for the residents, train and educate all employees in the culinary department, facilitate events and special dinner events for residents, sustain a clean and organized kitchen as well as storage, keep all paperwork and certificates for inspection organized, create and maintain a duties list for all employees to follow, handle a food budget of $500,000. Maintain and budget employees hours also scheduling, help to educate all BOH & FOH on food knowledge as well as server educate. Keep an honest relationship with all vendors and suppliers. Meet with Executive Director and CEO to plan out other new buildings and procedures. Help make plans for new kitchens and equipment to purchase. Meet with residents and keep a good relationship with the residents.
Cook
UC Davis Housing and Dining Services - Davis, CA
January 2019 to April 2021
Manage various positions in the Dining Commons, follow HACCP procedures, create and maintain high quality delicious food, support the Chefs, help to create meal plans, help with preparing special items for special needs, organize and maintain a clean environment, following all safety procedures and PPE’s, prep various items and meals for all stations, work in various stations in the stations in the dining commons, and help with revealing co-workers for breaks.
Chef De Partie
The Kitchen Restaurant - Sacramento, CA
February 2018 to April 2019
Maintain a high quality of food, planning out an effective HACCP procedures, prep food for the day, help clean & maintain the restaurant, help with menu planning for the next month, cooking all items that is listed on the menu & specialty item requests and also help with front of the house service if needed. Awarded, 1
Michelin Star during the time I was employed and 5 Diamonds Award.
Head Chef/Consultant
Bella Trattoria - San Francisco, CA
October 2016 to December 2017
Train, maintain high quality of food & staff, orchestrate the two restaurants in a proper manner, order food & supplies, handle scheduling, maintain food cost, implement new menus & menu items, train FOH on how to serve and approach guest
Chef/ Head Chef/ Lead Asían Food Chef
The Nugget Markets - Sacramento, CA
October 2015 to April 2017
Prep, execute, maintain all foods in the main deli case and the production prepared areas. As well as helping with guest services, counter interactions, orderings of produce & ítems needed, stock levels, accurate pricing and signage.
Line Cook 1
The Grange Restaurant & Bar - Sacramento, CA
March 2015 to October 2015
Prep Pantry and Line Cook stations (saute & grill). As well as cooking all ítems in each station. Also, help with any offsite caterings and events.
Pantry Cook, Line Cook, & Pastry Cook
Formoli’s Bistro - Sacramento, CA
October 2014 to February 2015
Prep pantry and line cook stations. Make all deserts, salads, and appetizers as well as help cook on the line with the Sous Chef.
Food Service Worker & Cook
Laguna Honda Hospital - San Francisco, CA
April 2009 to February 2011
Prep all food trays for patients, deliver food to patients, clean and sanitize all machines used. Help the cooks with any preparations of cook.
Team Member in Seafood Department/Cook in Prepared Foods Department
Whole Foods Co. - San Francisco, CA
September 2008 to February 2009
Provide customer service to all customers, acquired all knowledge about seafood/prepared foods. Line cook, merchandise, nutritional qualities, and maintained the quality in seafood/prepared foods areas. Cooked all the food in the seafood/prepared foods areas, and assisted all other departments with customer service.
Lead Team Member/ Assistant Manager
Jamba Juice - Elk Grove, CA
October 2006 to December 2007
Leadership experience in food service environment, assisted team members with daily duties and policies, managed labor schedules, interpersonal communication skills, food handling and storage policies & procedures, quality control, health & safety standards, managing cash handling procedures & policies, knowledge of PCI compliance, POS maintenance, and familiar with federal, state, and local regulations.
Fine Dining Server
House of Prime Rib - San Francisco, CA
April 2001 to August 2006
Knowledge of the food being presented, always maintain a clean look & table.
Experience with various wines, great table side manners, an attitude that reflects kindness & supportive team player.
Assistant Manager-Sales Representative-Trade Show Retailer
FTC Skateboarding Shop - San Francisco, CA
January 1996 to July 1999
Greeted and assisted all customers, managed merchandise selection, displays, implementing sales trainer, P.O.L. analysis, and P.O.S. maintenance. Provided support in monitoring LP supervision. Organized files, employee scheduling, perform various tasks for all U.S. & International Trade Show Events and sales.
Consulted with new & prior clients for distribution of all clothing & sporting goods. Awarded Salesman of the Month for teamwork in the store & international sales for 1997 & 1998
Education
Bachelor of Science in Culinary Arts
The International Culinary Schools of the Art Institute of California - Sacramento, CA
Skills
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Microsoft Windows Server
Active Directory
Budgeting
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Oracle
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System Administration
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Chef/Head Chef/Consulting Chef 7 years experience -Line Cook 15 years experience -Fine Dining Server (8yrs experience) -Good Foundation of wine knowledge -Balanced knowledge of all proteins and food style preferences (vegetarian, vegan, and gulten-free) -Exceptional skills with plating, butchering meats, and fish -Skilled at maintaining information, confidential material, faxes, government documents, etc -Supportive team player and leader -Work productively with minimum supervision -Qualified to manage others and give good direction -Able to construct and implement positive work environment -Gifted at acquiring and maintaining knowledge rapidly -Skilled at providing good HACCP steps and procedures -Serve Safe Management Certified until 4/2022
Culinary Experience
PCI
Food Preparation
Food Handling
Menu Planning
POS
Catering
Labor Cost Analysis
Kitchen Management Experience
SOX
Banquet Experience
Profit & Loss
Information Security
Leadership
Food Safety
Disaster Recovery
Kitchen Experience
Pricing
Computer Networking
Management
Forecasting
Awards
ACF Gold Medalist
September 2013
Capital Chef's Culinary Salon
SK-1
Certifications / Licenses
ServSafe
Food Handler Certification
Assessments
Cooking skills: Basic food preparation - Expert
February 2022
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Food safety - Expert
February 2022
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Additional Information
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